Taiwanese Popcorn Chicken (Paleo, Whole30, Gluten-Free)

Taiwanese Popcorn Chicken is the crunchy, bite-sized flavor-packed fried chicken you’ve been craving! My recipe happens to be gluten-free, soy-free, paleo, and Whole30-compatible but it still tastes like the real deal!

A close up of a platter of Taiwanese Popcorn Chicken with fried basil on a blue plate. A red banner at the bottom reads paleo, Whole30, gluten-free, and nut-free

What is Taiwanese Popcorn Chicken?

Taiwanese Popcorn Chicken is a popular street food item found at night markets in Taiwan. It’s my favorite type of fried chicken because the chicken pieces are seasoned with a spice-packed soy sauce marinade that keeps them juicy—and each bite is coated with a light and crispy coating made of tapioca or potato starch batter. The key spices in the marinade are Chinese five spice blend and ground white pepper, which give this popcorn chicken its distinctive, crave-worthy flavor.

An overhead shot of Taiwanese fried chicken with fried basil.

Taiwanese Popcorn Chicken is typically paired with fried Thai basil as well, which taste like crispy anise-flavored green chips!

A metal strainer has fried basil in it.

Soy-free and gluten-free popcorn chicken

If you’re celiac and missing Taiwanese Popcorn Chicken, make this paleo and Whole30 recipe. I’ve replaced the usual soy-sauce based marinade with a doctored-up version of my super-versatile All-Purpose Stir-Fry Sauce and believe me: the taste is spot-on! Also, the batter is naturally gluten-free—it’s just potato starch. And if you’re avoiding nightshades, the potato starch can easily be substituted with tapioca starch (though the resulting coating won’t be as crispy).

What’s the secret to perfect fried chicken?

The correct oil temperature! Without a doubt, the key to crispy fried chicken that isn’t soggy and greasy is to make sure the oil temperature stays around 350°F and the only way to do that precisely is with an accurate thermometer.

I use two types of thermometers when I deep fry stuff: my ChefAlarm which monitors the oil constantly and my instant-read thermometer so I can spot check the temperature. You’ll need to adjust the heat as needed because the oil temperature will drop when you add the chicken to the pot. On the other hand, it can also get too high if you aren’t keeping a close eye on it.

An instant read thermometer shows that the oil in a pot is 350°F, the ideal temperature for deep frying chicken.

Air Fryer Instructions?

For a mess-free alternative to deep-frying, you can make Taiwanese Popcorn chicken in the air fryer, but it won’t come out as good. (Air fryer instructions are in the printable recipe card at the bottom.)

Ingredients

Boneless, skinless chicken thighs: Yes, I know you’re tempted to use boneless, skinless chicken breast but this dish really does tastes better (and is juicier) with chicken thighs.
All-Purpose Stir-Fry Sauce: This magical sauce can do everything and is the essential base for the soy-free and gluten-free marinade. I know you’re tired of me saying it, but you really should keep a bottle of it in your fridge at all times.
Spices: Chinese five spice blend and ground white pepper are the key flavors in Taiwanese popcorn chicken so don’t leave them out. You can buy both at your friendly neighborhood Asian market.
Sichuan peppercorns: It’s not essential, but the tingly, numbing effect from Sichuan peppercorns is a great way to finish off this dish. If you’re already at an Asian market shopping for Chinese five spice and ground white pepper, you might as well pick some up!
Flaky Sea Salt: I love the crunch flaky sea salt adds to fried chicken. My favorite brand is Jacobsen Sea Salt.
Avocado oil: It’s my favorite neutral, high-temperature cooking oil. If you want to reuse it after frying, follow these instructions on how to clean deep-fry oil with gelatin.
Potato starch: This is the naturally gluten-free coating that I like to use for this recipe. You can substitute tapioca starch, but I think potato starch gives a crispier crunch!
Thai basil leaves or basil leaves: Fried basil is optional, but the crispy herbaceous leaves add a super tasty kick to this dish. Just make sure the leaves are totally dry when you dump them in the fry oil so there’s no splatter!

How to make Taiwanese Popcorn Chicken

Cut up the chicken

Pat the chicken thighs dry with a paper towel and cut them into 1-inch bite-size pieces.
Someone is cutting up boneless, skinless chicken thighs into bite-sized pieces

Marinate the chicken

In a large bowl, toss the chicken with All-Purpose Stir-Fry Sauce, Chinese five spice blend, and white pepper.

A bowl of cubed, marinated chicken with five spice powder and ground white pepper on top.

Marinate the chicken for at least 30 minutes or covered in the fridge for up to a day.

A hand is mixing the cubed chicken thighs with All-Purpose Stir-Fry sauce and spices.

Make the tingly seasoning salt

While the chicken is marinating, crush the Sichuan peppercorns in a mortar and pestle, spice grinder, or with a heavy pot. Then, combine the crushed peppercorns and flaky sea salt in a bowl and set it aside.

An overhead shot of a spoon mixing crushed Sichuan pepper corns with flaky sea salt in a small bowl.

Batter the chicken

Dump the potato starch into a large, shallow bowl. Take a few pieces of chicken and toss them into the potato starch.

Coating the marinated chicken with potato starch before frying the Taiwanese popcorn chicken.

Coat the pieces well, and shake off any excess. Place the coated chicken pieces on a wire rack over a rimmed baking sheet. Repeat until all the chicken pieces have been coated in potato starch.

An overhead shot of battered Taiwanese Popcorn chicken on a wire rack in a rimmed baking sheet.

Fry the popcorn chicken

When you’re ready to fry the chicken, pour avocado oil into a large Dutch oven or high-sided pot. It should reach about 2 inches up the sides.

A person in a red apron is pouring avocado oil into a pot.

Heat the oil on medium high until it reaches 350°F. Carefully add about a quarter of the chicken pieces to the oil, making sure they’re not overcrowded.

Adding battered chicken bites to hot oil to make Taiwanese popcorn chicken

Fry the chicken until the pieces are golden brown and cooked through, about 2 to 4 minutes.

An overhead shot of a metal strainer removing Taiwanese popcorn chicken from a pot filled with hot oil.

Use a slotted spoon or spider to transfer the cooked chicken pieces to a paper towel-lined plate.

Transferring the deep fried Taiwanese fried chicken onto a paper towel lined plate.

Add the tingly seasoning salt

Sprinkle the hot popcorn chicken with the reserved Sichuan pepper and flaky salt blend.

A person in a red apron is sprinkling crushed Sichuan peppercorns and salt on gluten-free Taiwanese popcorn chicken.

Fry the basil

Toss in the basil leaves and fry until crispy, about 1 to 2 minutes.

Adding Thai Basil to a pot filed with hot oil.

Serve

Garnish the popcorn chicken with fried basil leaves and eat immediately.

A hand is garnishing a platter of Taiwanese popcorn chicken with fried basil.

What can you serve with it?

Some of my favorite side dishes to serve with Taiwanese Popcorn Chicken include:

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

PRINTER-FRIENDLY RECIPE CARD